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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These colorful and refreshing Cucumber Potato Egg Sushi Rolls are a healthy, low-fat twist on traditional sushi. Made with mashed potatoes, carrots, and eggs, then rolled in crisp cucumber slices, they’re perfect for light snacks, kids' lunchboxes, or party platters. No rice, no seaweed—just fresh, clean flavors and fun presentation!
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Recipe
x🥗 Ingredients
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2 medium potatoes
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1 medium carrot
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2 hard-boiled eggs
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1 tbsp low-fat salad dressing (e.g., yogurt dressing or light mayo)
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Salt and black pepper to taste
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1 cucumber (long and straight variety works best)
🍽️ Instructions
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Cook the Vegetables:
Peel and steam the potatoes and carrot until soft. Let cool slightly, then mash them together in a mixing bowl. -
Prepare the Filling:
Slice or dice the hard-boiled eggs and add to the mashed potato-carrot mixture.
Add 1 tablespoon of low-fat salad dressing, season with salt and black pepper, and mix well until evenly combined. -
Slice the Cucumber:
Use a vegetable peeler or mandolin to slice the cucumber lengthwise into thin, wide ribbons.
Lay the cucumber slices overlapping each other horizontally on a flat surface to form a “sheet” about the size of a sushi mat. -
Assemble the Roll:
Spread the potato-egg mixture evenly over the cucumber sheet, leaving a small margin at one end for sealing.
Gently roll it up from one end into a tight spiral, just like making sushi. -
Cut and Serve:
Use a sharp knife to cut the roll into bite-sized rounds. Wipe the knife between cuts to keep edges clean.
Sprinkle with extra black pepper or a touch of grated cheese or sesame if desired.
🌟 Serving Tips
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Serve chilled for a refreshing bite.
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Great as a lunchbox snack, light appetizer, or vegetarian finger food.
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Drizzle with extra low-fat dressing or lemon juice before serving for added zest.
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